When I went to Georgia for Thanksgiving this past November, my grandma gave me an enormous bag full of the freshest batch of Georgia pecans. I brought them home to Brooklyn, and I've been waiting for the right occasion to bust them out in my favorite pie pretty much ever - the southern staple, the delicious, the famous Pecan Pie. Generally, my pie recipes include an amount of butter that should be illegal. They use baking flour and brown sugars and white sugars. They also tend to use alcohol - vodka in the crust, bourbon in the filling, etc. Obviously, with my new diet, I was going to have to alter a few things. And by a few things, I mean damn near everything.
Enter my database of vegan and gluten-free recipes courtesy of top food bloggers. Lo and behold, Deliciously Ella had the solution, as she so often does. I made a few alterations, but the pie turned out perfectly. It even looks like a normal, non-vegan, gluten-filled, alcoholic pie. Like I've said before, discovering all these new ways to cook with my limitations has been such a trip - I really recommend it to anyone and everyone who might be interested.
Pecan Pie (Vegan, Gluten-Free)
Recipe adapted from this Deliciously Ella perfection.
For the Crust:
- 1 Cup of Natural Almond Meal (I use Bob's Red Mill for almost all of my baking needs)
- 1/3 Cup of Coconut Flour
- 1/3 Cup of Tapioca Flour
- 1/3 Cup of Millet Flour
- 1 1/2 Tablespoons of Maple Syrup
- 1 Very Ripe Banana (mashed)
- 4 Tablespoons of Coconut Oil (melted)
- 2 to 3 Tablespoons of Cinnamon
For the Filling:
- 1 1/2 Cup of Pecans
- 3/4 Cup of Coconut Butter
- 1/4 Cup of Almond Butter
- 2 Very Ripe Bananas (mashed)
- 4 Tablespoons of Maple Syrup
- 1/4 Cup of Water
For the Topping:
- 1 1/2 Cup of Pecans
- 1 to 2 Tablespoons of Cinnamon
- 2 to 3 Tablespoons of Maple Syrup
1. Preheat the oven to 350 degrees F.
2. Make the crust by combining the almond meal, coconut flour, tapioca flour, millet flour, maple syrup, banana, coconut oil, and cinnamon. I used my standing mixer for this because I'm obsessed with my standing mixer. It will form a sticky-ish mixture that's fairly thick.
3. Coat the bottom of your pie dish with coconut oil to prevent the pie from sticking.
4. Spread the crust mixture, creating your crust. I used my hands for this and tried to leave the crust uniformly about 1/4" thick.
5. Bake for 5 to 10 minutes.
6. I took a quick moment to put in pie weights on top of a layer of aluminum foil to prevent any air pockets from forming under the crust (this part is optional!).
7. Bake for another 10 minutes or so until the top of the outer rims of the crust is brown and hardened.
8. Start to create the filling by placing the pecans in a food processor for about a minute or so to crush them completely.
9. Add the coconut butter (I melted mine slightly in the oven first) as well as the almond butter and mix.
10. Add the maple syrup and bananas and mix until fully combined. As it's mixing, add in the water gradually. Keep the filling mixture in the fridge until the crust is ready.
11. The topping is next! Fully coat the pecans with maple syrup and cinnamon (I used my hands for this - sticky but quite thorough).
12. Bake for about 5 minutes at the same temperature (350 degrees F) or until they are crunchy and brown. The maple syrup will be a bit bubbly, and your house will smell amazing! No. Joke.
13. When the pie crust is done baking, place it aside and let it sit until cooled (I left mine for about 15 to 20 minutes).
14. Spread the filling across the pie crust evenly, and add the pecans onto the top. Let this sit for about an hour or more before feasting upon.
Let us know if you try it! Leave a comment or e-mail us at firstname.lastname@example.org.